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Community Tasting Notes (average 118 notes) - and median of 93 pts. in hiding notes with no text
| ||Tasted by PC73 on 2/12/2016: Slightly corked.|
Rather honeyed. Lacking minerality and citrus flavours (145 views)
| ||Tasted by Rani on 1/23/2016 & rated 94 points: Super flinty nose. Huge concentration. Both honeyed and salty. Wonderful wine that should be paired with pork or veal. Ready now. (534 views)|
| ||Tasted by isaacjamesbaker on 1/9/2016 & rated 91 points: Bright, zesty, lemon-lime-driven, with lots of chalk and saline notes. Dead ringer for sliced jalapenos as well. Smoky minerals and crushed rocks on the finish. Very good stuff - but I wonder about how much longer I'd cellar some if I had any. (724 views)|
| ||Tasted by manonthemoon on 1/9/2016 & rated 92 points: Small taste at a gathering.|
Nose had jalapenos, tropical and citrus fruits on the nose.
Palate was more of the same with lemon-lime and saline and some green pepper skin as well.
Still a decent amount of minerals, but not as much as anticipated.
Very well made wine and one of the last DD had a hand in. (789 views)
| ||Tasted by ekirby on 12/11/2015 & rated 90 points: Had |
My last bottle of DD's 2007 Silex at a wonderful dinner out with friends who had never even heard of him. Made the mistake of saving it for a "Special Occasion". Was over the hill by probably 3 years. Oxidization was evident. Hope you haven't keep yours beyond 5 years, (877 views)
| ||Tasted by bacchusnyon on 11/20/2015 & rated 90 points: This starts to live up to its reputation - opened 1.5 hours before drinking, and not too chilled. Little of the herbacious and grassy/lemon notes that one often gets, but a rather chiseled and crystalline pure citrus note, with a slightly round mouth feel. But it did not knock my socks of! (1142 views)|
| ||Tasted by aagrawal on 9/17/2015 & rated 92 points: Didier Dagueneau Tasting (Arlequin wine bar): Golden richer color; very intense nose with great complexity, flint, minerality, grassy, very well integrated; palate is medium bodied, wonderfully integrated, green apple, richness, balanced medium acid; medium-long finish. Very nice. 92 (1531 views)|
| ||Tasted by karl_ek on 5/7/2015: The wine has a clear, medium intensity yellow color.|
Fully developed on the nose with a medium+ aroma intensity. Aromas of dried stone fruit, resin, slightly botrytis(?), yellow raisins, over ripe red apples, some nutty/oxi notes and mushrooms. With aeration aromas of fresh peach, spice box and fennel seeds came through. Really impressive and intriguing nose.
It's dry on the palate with a high acidity and medium body. The flavor intensity is medium+. It shows flavors of bruised apples, yellow raisins, apricot, wet stones and fennel. The mouthfeel is slightly waxy. The finish is long and acidic with flavors of apple core and stone fruits. I like how the acidity kinda grows on the palate and leaving a very refreshing and light feeling.
Doubtless a wine of outstanding quality which is ready to drink now and for another 1-2 years. It lacks all of my classic Sauvignon attributes and even when the bottle was revealed I had a hard time finding any herbal, black currant or grassy notes. This is how to treat this grape right in my opinion. (2518 views)
| ||Tasted by grapist on 4/4/2015 & rated 93 points: Lacks the crispness and minerality of the '02 and '05, but otherwise great. (2627 views)|
| ||Tasted by LW31 on 2/26/2015 & rated 92 points: Tense. Alive. Pure rocks. Others not fans of its austerity but I'm smitten. Needs more time still. (2736 views)|
| ||Tasted by Winekrupt on 10/13/2014 & rated 90 points: Boxwood, Cat pee- yes, but also some nice tropical notes. Mouth watering acidity on the palate, tight and mineral- though more accessible than some of the younger vintages I have had- with some mouth weight and roundness. A little toasted cereal sneaking up, with more to develop hopefully. (3768 views)|
| ||Tasted by MC2 Wines on 9/20/2014: Charleston III - the Weekend; 9/18/2014-9/20/2014 (Charleston SC - various locations incl. Red Drum, Halls, Circa 1886, and Kings Courtyard Inn): Comes across as very green. Like eating sour grass stalks. I kindof get lemongrass, but what I'd imagine if you chewed it and it had the consistency of normal grass. A bit bitter. Not really my wine although I think others were more impressed. (3794 views)|
| ||Tasted by wine strategies on 9/18/2014: Chicago: wine, food, friends...cigars!; 9/17/2014-9/20/2014 (Blackbird, Les Nomades, Naha, with lunch at Shaw's Crab House): Herbs, hay, a whiff of anise seed, wet rocks, loam; the palate is medium-bodied, chewy at times, with a narrow (temperature) band of enjoyment for my palate. Distinctly rocky, and minerally on the nose, the aromas seem in a somewhat bitter contrast to the viscous fruit. In retrospect, we should have decanted this an hour. Give it another year or so in hopes that further integration is possible. Served side by side with the '09 Silex, I think the latter was my favorite my a fair margin (if only because the '09 is fully integrated and ready to roll, now). |
Slow-O 30 minutes, served non-blind. (3770 views)
| ||Tasted by grapist on 8/28/2014 & rated 92 points: The '07 does not have the crispness, minerality and complexity of better vintages. Still very good, but very overpriced. (2710 views)|
| ||Tasted by LFCHALA on 8/20/2014 & rated 97 points: Confraria - Agosto - 2014 - Segunda (Saint Vin Saint): Sensational. Spectacular. Mineral. Salty. Spectacular acidity. (2664 views)|
| ||Tasted by Paul S on 7/23/2014 & rated 94 points: Whites and Fish @ Tonny's (Tonny Restaurant, Geylang Lor 3, Singapore): A wonderful wine. I was rather underwhelmed by a good but not great bottle that I had a few years back, but served blind again, this just about smashed all the other wines tonight, including a white Hermitage and two Chablis Grand Crus, that preceded it. The nose was pure Sauvignon Blanc, and yet clearly not of the new world, kiwi variety. There was a little shade of cat's pee and a little rubbery bounce in there somewhere, but this was all about summery fruit – green mangoes, lychees, passionfruit – all lovely sunny aromas, with the littlest rivulet of earthier mineral scents just starting to emerge at the edges of the bouquet. The palate had superb weight. The sticker read only 12.5%, but this felt like it had more depth and power and presence than even the 14% Rhone. Great depth of flavours too – from citrusy notes of green mangoes and green apples to more exotic lychees and a hint of passionfruit at the edges of the midpalate. Glorious balance all round, with rivers of perfectly integrated acidity and muscular mineral undertones running through into a super long finish, where chalky mineral and a little spice lingered with a lick citrusy freshness. Beautiful stuff. I was very taken by this wine. It was solid and impressive, and can probably last another 20 years with that amazing minerality and structure, but it was already so enjoyable on the night – complete, complex and absolutely compelling. 92-94-95 (1463 views)|
| ||Tasted by mike l. on 6/30/2014 & rated 96 points: very special with lots evolving and jumping out of the glass as it opened up. simultaneously precious and daring. apricot was singing especially. will seek out more. (2240 views)|
| ||Tasted by christophee on 6/29/2014 & rated 92 points: Lite gold with medium viscosity in the glass. Complex nose of herbs, flowers, matchstick, pit fruit, meringue, melon, spice, white tea, wet stone and grass. Medium body with an unbelievably rich, round and complex halo of fruit, flint and spice around an uncut, almost flabby core. Somewhat diluted edges. Opening helped with the edges, but I preferred it at cellar temps. Medium finish. Entirely pleasing, though I need more focus and precision at this price. (1810 views)|
| ||Tasted by tooch on 6/19/2014 & rated 92 points: Dinner at Jason's (Jason's House): This bottle far exceeded the other bottle I had. Lots of powerful citrus tones, flinty notes, some tropical fruits but very low acidity. Normally, low acidity would turn me off, but I couldn't get enough of this... (2400 views)|
| ||Tasted by M.Batard on 6/18/2014 & rated 91 points: This was lovely, and we couldn't stop until the bottle was gone. But really, not in the higher echelons of complexity & taste. (1716 views)|
| ||Tasted by AV2012 on 5/9/2014 & rated 95 points: Sauvignon Blanc tasting (Riga): Light golden colour. Intense, interesting, clean nose of lime, citrus, lemongrass, very sweet but with perfect balance and poise, not sugary in any way, just superbly pleasant. Like a spring breeze from a flower meadow after a long winter. Hard candy, flowers, watermelon bubble gum. Exquisite. (A) (2151 views)|
| ||Tasted by PC73 on 4/25/2014 & rated 92 points: Smoky. Citrus. Grapefruit on the palate. |
Hint of dryness on the mid palate. Chalky?
Really great drinking. (1791 views)
| ||Tasted by BBencz on 2/16/2014 & rated 93 points: Medium straw color. One hour slow ox in the fridge. Nose is reserved at first, with notes of preserved lemons, stone and light hints of oak. Palate started out like a typical SB, but evolved as the wine's temperature increased and with more air in the glass. Lots of steely minerality, balanced with sweet grapefruit and maybe a bit of lychee fruit. Wine is in nice balance, but probably on the back end of its useful life. Very enjoyable. Don't wait on this one much longer. (2516 views)|
| ||Tasted by PC73 on 1/9/2014 & rated 91 points: Golden. |
Lovely balance on palate. Tropical fruits. Grapefruit. Gooseberry. Minerally. Smoky.
Long finish. Still seems very young. (2602 views)
| ||Tasted by Thirsty1 on 11/13/2013: enjoyed at bistro db moderen in miami. pnp, this wine is simply wow. i haven't had better sauv. blanc. it's showing no signs of age. citrus zest and incredibly minerality like a cross between chablis and white burgundy. timeless and beautiful, i can't believe this is 6 almost 7 years old, it tastes fresh and brand new. (3076 views)|
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NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and i-WineReview.com and RJonWine.com. (manage subscription channels)
|By Josh Raynolds|
Vinous, March/April 2010, IWC Issue #149
(Didier Dagueneau Pouilly Fume Silex) Subscribe to see review text.
|By Jancis Robinson, MW|
(Didier Dageneau, Silex Pouilly-Fumé White) Subscribe to see review text.
|i-WineReview.com, Report 17: Loire Valley (6/1/2009)|
(Domaine Didier Dagueneau Silex Pouilly-Fumë) Subscribe to see review text.
|By Richard Jennings|
(Didier Dagueneau Pouilly-Fumé Silex) Nice lime, cucumber, lemon grass, grapefruit nose; youthful, tart grapefruit, focused, mineral palate; medium-plus finish 92 points
|By Richard Jennings|
(Didier Dagueneau Pouilly-Fumé Silex) Light canary yellow color; refined ripe and tart grapefruit and citrus nose; tart grapefruit, citrus, lime palate with definition and medium-plus acidity; medium finish 92+ pts. 92 points
Didier Dagueneau Producer Wikipedia
Didier Dagueneau has been called a nonconformist, independent, eccentric, and maverick. He is also dedicated to producing some of the greatest white wines of the Loire — and all of France for that matter. He is considered by many to be a master of the sauvignon blanc grape.
He is on a crusade to redeem the reputation of authentic Pouilly-Fumé. Domaine Didier Dagueneau is located in Saint Andelain, a village in the Pouilly Fumé Appellation. He owns about 28 acres of land consisting of mainly clay and flint based soils (or ‘Silex’ in French). Dagueneau is a perfectionist and he attends to every detail — from vineyard management (biodynamic since 1993) to the cellar, which is said to look like a cathedral. He goes way beyond the regulations of the appellation — pruning severely, de-budding, de-leafing, thinning clusters, and keeping low yields — and each harvest is done manually over several tries (he has the labor receipts to prove it).
Others have written more eloquently about Dagueneau. The following passage was translated from Vallee de la Loire – Grandeur Nature by James Turnball.
A young rebel with convictions. Dagueneau owes his success to the strength of his convictions. A local winemaker’s son, he set out on his own in 1982. He began using oak barrels for his vinifications a couple years later and wines of great quality were not far behind. Certain traditionalists, however, said that his wines were not “real” Pouilly Fume.
Dagueneau’s non-conformity has helped him more than hurt him: his long tousled hair, his bushy beard, his intense gaze, not to mention his passion for sled dogs have all earned him the nickname “the madman of Saint-Andelain” and made him very popular with the press.
What does Dagueneau have that the other don’t? He is extremely meticulous and possesses a special intuition where winemaking is concerned. His goals are always authenticity and perfection. To obtain grapes of the highest quality, his vineyard workers spend at least three months carefully de-budding even after a severe pruning earlier in the year. And when the grapes are perfectly ripe, the harvest is done by hand, so that only grapes of impeccable condition are picked, the others are either thrown out or left on the vine to be picked later.
His new winemaking facilities, specifically adapted to Dagueneau’s techniques, use gravity for moving liquids and allow him to apply his ideas without the slightest compromise. After fermentation, the wines are aged in a beautiful cellar containing big barrels and “cigares” (small, long oval barrels which he designed and are made especially for him). The cellar is kept quite cool to limit interaction between the wine and the oak, thus avoiding an overly oaky aroma in the wine.
Dagueneau makes four different dry white wines, all Pouilly Fumés. His basic wine is the En Chailloux, a blend from several vineyards. Next step up is the Buisson Menard, more flinty in style, but still round, and more ageworthy. The remaining two wines are both superstars from single vineyards, and are barrel fermented. Both come from slate soils with one being called Silex, and the other known as Pur Sang.
Pur Sang means “Thoroughbred” in English. The flavors tend to fall somewhere in between the En Chailloux (which accounts for half his production and is his softest, friendliest wine) and Cuvée Silex (his most structured cuvée). The Pur Sang is said to be a more hedonistic Sauvignon (often on par with the Silex), but less mineral driven.
That being said the minerality comes through loud and clear on the nose as well as lemon, citrus, white flowers and some fresh hay. On the palate, very structured, rich and creamy with pronounced mineral components, chalky and loads of lemon zest with a hint of tangerine and nectarine. Great acidity with a very clean, pure and an extremely long finish.
The acidity and strong mineral components make this a great pairing for mussels, raw clams or oysters as well as other seafood dishes. Also, seems as though this wine might benefit from 2-3 years of cellaring….
They say that in the United States, scores sell wine. In Europe, a good story sells wine. Dagueneau is a great story — and his wines are also scored well and often included in TWS Top 100 Wines in any given vintage.
View releated post Didier Dagueneau Blanc Fumé de Pouilly, 2006.
This wine may not be a great value (ok, it isn’t a good value) or very easy to find, but it is worth seeking out — and it might be a good time to do so given that 2006 was such a good year in Loire. Not to mention that his lore will only continue to increase and the dollar shows no signs of getting up off its knees.
A stunning wine. Imported by Polaner Selections.
Didier Dagueneau was tragically killed on September 17, 2008 when the ultralight plane he was piloting experienced problems during take off and crashed. He was only 52 years young. He had accomplished so much and his wines established a benchmark for sauvignon blanc, yet it seemed as though he was just getting started. He will be missed.
2007 Didier Dagueneau Pouilly-Fumé SilexThis is Dagueneau's Grand Cru if you will. Produced only from plots high on the slopes of Saint Andelain, and only from vineyards that possess high amounts of silex. Vines here range from 15-50 years of age and are cropped to lower yields than in some other vineyards. Before Didier's tragic death in September, he described this wine as perhaps his favorite of all vintages. For him, the incremental changes made in both the winery and vineyards over the years had come together with a vintage that could best express what he was trying to say. Aromatic ripeness without high alcohol. Massive mineral concentration that will yield over time and marry perfectly with the high-toned fruit components and barrel and bottle complexity that seem in perfect harmony. The most young and backward of the bunch (as usual), this wine has massive acidity that provides the perfect balance to the mineral profile that is so prevalent in the mouth. No shortage of fruit, but for the time being, this wine is all about structure and potential. Those familiar with older vintages of Silex will attest to the fact that if given the time in bottle, it will always rise above the rest.
Sauvignon Blanc Varietal character (Appellation America)
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Loire Valley Vins du Val de Loire (Interprofession des Vins du Val de Loire)
Pouilly-Fumé Single vinyards on weinlagfen-info